@ramonatsirju: Part 2 of 3 eyeshadow tutorial 😁 #fyp

Ramona T Sirju
Ramona T Sirju
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Region: TT
Sunday 31 August 2025 02:02:23 GMT
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renee_868
renee_868 :
New motto for doing makeup: “Don’t study that just go with the flow “🤣🫶🏻
2025-09-01 15:47:46
0
enomisb01
Ènomís :
lol I does study it 🙈🙈🙈
2025-08-31 14:29:25
0
nadzg7
nadzg7 :
I'm one of those people who over-complicate makeup... that's me you were talking about...
2025-10-07 00:15:00
0
anabee2005
Ana :
My life motto "Sometimes it will look a lil messy eh...but don't study that...just go with the flow"
2025-09-04 04:27:56
2
resha_tt
resha🌺 :
💯
2025-09-04 16:17:28
0
atiyahali3
Atiyah Ali :
😍
2025-09-01 19:39:39
0
kimmy_kinnz
Kimmykinnz :
😂
2025-09-01 13:47:46
0
stacyali407
StacyAR :
❤️
2025-09-01 04:33:46
0
lisamohammed_021
lisamohammed :
💯💯💯
2025-09-01 03:04:05
0
ema_h59
Ema_H :
🥰🥰🥰
2025-08-31 04:17:44
0
illy_lilly34
Illy_Lilly34 :
🔥🔥🔥
2025-08-31 02:16:34
0
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Replying to @YT but anyway my Cheesy Baked Mac n Cheese recipe:  (Flavored, Creamy & Crispy on Top) Ingredients: For the base: 1 lb pasta (elbows or shells work great) 8 oz freshly grated Colby Jack 8 oz freshly grated mozzarella 8 oz freshly grated sharp cheddar 5 tbsp unsalted butter 8 cloves garlic, finely minced 2 tbsp all-purpose flour ½ cup reserved pasta water Creamy spice mix: 2½ cups heavy cream 4 oz cream cheese 2 tsp paprika 2 tsp garlic powder 2 tsp onion powder ¼ tsp chili powder 2 tbsp hot sauce (like Frank’s Red Hot) 1 tsp black pepper ½ tsp salt (adjust to taste) ⸻ How to Make It: 	1.	Cook your pasta in salted water until al dente. Reserve about ½ cup of that pasta water before draining, then set both aside. 	2.	Make the flavor base: In a saucepan, combine the heavy cream, cream cheese, and all your seasonings (paprika, garlic powder, onion powder, chili powder, salt, pepper, and hot sauce). Whisk it all together on medium-low heat until smooth and slightly thickened—don’t let it boil, just let it gently simmer. 	3.	Build your roux: In a large skillet or pot, melt the butter over medium heat. Add in the garlic and sauté for about 2-3 minutes until fragrant. Then sprinkle in your flour and whisk continuously for another 2-3 minutes to cook off the raw flour taste. 	4.	Bring it together: Slowly pour the creamy spice mixture into your garlic-butter roux, whisking as you go. Let it simmer for a couple more minutes until everything’s nice and velvety. 	5.	Loosen it up: Stir in the reserved pasta water to thin the sauce just slightly. 	6.	Cheese it up: Add in your shredded cheeses a handful at a time, stirring until everything is fully melted and smooth. 	7.	Taste & tweak: Give the sauce a taste—this is your chance to adjust salt or spice if you want it bolder. 	8.	Mix in the pasta: Add your cooked pasta to the cheese sauce and gently stir until everything is coated in that creamy goodness. 	9.	Bake it off: Transfer the mac to a baking dish. You can layer with more cheese between if you want it extra decadent, or just top it off with a layer of cheese for a crispy finish. 	10.	Bake: Pop it into a 350ºF oven for 15–20 minutes. When it’s bubbly, hit it with the broiler for a minute or two to get that golden cheesy crust (watch it closely so it doesn’t burn). 	11.	Serve: Let it cool for a minute, then dig in and enjoy the creamiest, cheesiest mac ever. #macandcheese #cookwithme #cheese #pastarecipe
Replying to @YT but anyway my Cheesy Baked Mac n Cheese recipe: (Flavored, Creamy & Crispy on Top) Ingredients: For the base: 1 lb pasta (elbows or shells work great) 8 oz freshly grated Colby Jack 8 oz freshly grated mozzarella 8 oz freshly grated sharp cheddar 5 tbsp unsalted butter 8 cloves garlic, finely minced 2 tbsp all-purpose flour ½ cup reserved pasta water Creamy spice mix: 2½ cups heavy cream 4 oz cream cheese 2 tsp paprika 2 tsp garlic powder 2 tsp onion powder ¼ tsp chili powder 2 tbsp hot sauce (like Frank’s Red Hot) 1 tsp black pepper ½ tsp salt (adjust to taste) ⸻ How to Make It: 1. Cook your pasta in salted water until al dente. Reserve about ½ cup of that pasta water before draining, then set both aside. 2. Make the flavor base: In a saucepan, combine the heavy cream, cream cheese, and all your seasonings (paprika, garlic powder, onion powder, chili powder, salt, pepper, and hot sauce). Whisk it all together on medium-low heat until smooth and slightly thickened—don’t let it boil, just let it gently simmer. 3. Build your roux: In a large skillet or pot, melt the butter over medium heat. Add in the garlic and sauté for about 2-3 minutes until fragrant. Then sprinkle in your flour and whisk continuously for another 2-3 minutes to cook off the raw flour taste. 4. Bring it together: Slowly pour the creamy spice mixture into your garlic-butter roux, whisking as you go. Let it simmer for a couple more minutes until everything’s nice and velvety. 5. Loosen it up: Stir in the reserved pasta water to thin the sauce just slightly. 6. Cheese it up: Add in your shredded cheeses a handful at a time, stirring until everything is fully melted and smooth. 7. Taste & tweak: Give the sauce a taste—this is your chance to adjust salt or spice if you want it bolder. 8. Mix in the pasta: Add your cooked pasta to the cheese sauce and gently stir until everything is coated in that creamy goodness. 9. Bake it off: Transfer the mac to a baking dish. You can layer with more cheese between if you want it extra decadent, or just top it off with a layer of cheese for a crispy finish. 10. Bake: Pop it into a 350ºF oven for 15–20 minutes. When it’s bubbly, hit it with the broiler for a minute or two to get that golden cheesy crust (watch it closely so it doesn’t burn). 11. Serve: Let it cool for a minute, then dig in and enjoy the creamiest, cheesiest mac ever. #macandcheese #cookwithme #cheese #pastarecipe

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